Clean the flank steak from any extra fat or sinew and with the tip of a boning knife puck wholes through the beef. Set aside.

Take, chipotles, honey, cilantro, soy sauce, lime juice and garlic and place into a food processor or a blender and process the ingredients for a few second, while the motor is running incorporate the oil at a steady stream until all well emulsified. Adjust seasoning with salt and pepper.

Take half of the marinade and add to the flank steak, cover with plastic and let marinade for a minim of 12 hours in the refrigerator.

Set gas or charcoal grill at 350 Deg. Take flank steak out of the refrigerator 30 minutes prior to cooking. Set on grill and cook to a desire temperature, let rest for 10 minutes sliced and served with remaining marinade.

Costa Grilled Cheese

Ingredients:

16 oz. sliced Manchego cheese

4 oz. figs marmalade

2 oz. locally harvested arugula

2 loaves of Cuban bread

1 cup whole butter, cut into cubes

Directions:

Divide in half and lay out Cuban bread. Divide the Manchego slices evenly. Spread the fig marmalade evenly and top with the local harvest arugula. In a non-stick pan, or on a flat griddle, melt half of the butter. Lay each sandwich in the hot melted butter, cooking until golden and crispy. Add the remaining butter to the pan and flip the sandwiches into the freshly melted butter. Cook until golden and crispy. If necessary, place the sandwiches in a 350 degree oven to further melt the cheese.

Ceviche

Ingredients

1 1/2 pound whitefish (red snapper, flounder, grouper, or tilapia)

2 oz celery

1 oz ginger

½ red onion

1 clove garlic

10 limes

3 oz cilantro

rocoto pepper sauce (see below)

Directions

Finely chop the garlic, ginger, and celery.

Slice the fish into bite-sized pieces and mix in a large bowl with the salt and white pepper. Add the lemon juice and mix very well with the garlic, ginger, and celery.

Add approximately 4 tablespoons of the rocoto pepper sauce. Taste to set the right amount of heat.

Rocoto Pepper Sauce

Costa d’ Este Land & Sea Skewer

Pork Belly

1 pound Pork Belly

1 teaspoon smoked paprika

2 cup of mojo

Sea salt and ground black pepper

1. Preheat oven to 200 degrees F (95 degrees C). 2. Season pork belly all over with smoked paprika, mojo, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish. 3. Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill. 4. Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork. 5. Cut meat into diced portions. Slashes in the fat-side of the pork. Season with salt. 6. Skewer pork belly into 12” bamboo stick, put over hot grill and cook until well-browned on all sides and heated through.

Marinated Shrimp

1 pound shrimp U12

1 garlic clove

1 teaspoon olive oil

1 teaspoon fresh chopped parsley

½ teaspoon smoked paprika

½ teaspoon orange zest

Sea salt and fresh ground black pepper

1. Peel and devein the shrimp. 2. Mixed the shrimp with the olive oil, chopped garlic, parsley, paprika, salt and pepper. 3. Skewer a single shrimp into 8” bamboo stick, put over hot grill until is cook.